Description
A warm and comforting bowl of corn chowder with turkey bacon and fresh vegetables, perfect for chilly days.
Ingredients
Scale
- 4 cups fresh corn kernels
- 4 slices turkey bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 large potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Cook the turkey bacon in a large pot over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and fresh corn kernels, followed by the broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes to thicken slightly.
- Serve hot, garnished with crispy turkey bacon and fresh chives or parsley.
Notes
This chowder can be made a day in advance and stored in the fridge. It can also be frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg